Koji spores for making light soy sauce
Spore variety: Aspergillus oryzae
Content: 1.5 g / 15 g (enough for approx. 5 kg / 50 kg of finished Shoyu Koji)
Recommended dosage: 0.35 g spores per kg
First, 500 g of beans are soaked, drained, steamed and then cooled to body temperature. Add 500 g of crushed wheat. Then 0.35 g of spores are added to the mixture .
Country of manufacture: Japan